05 August, 2010

Cempedak Chiffon Cake

This is from Mama Lydia's Kitchen. She made Durian Chiffon Cake, but I subsituted the main ingredient with cempedak flesh. This recipe yielding 9" round chiffon tin cake.
Ingredients A:
  • 4 egg yolks
  • 20gm caster sugar
  • 40gm vegetable cooking oil
  • 30ml milk
  • ¼ tsp salt

Ingredients B:

  • 100gm cake flour (or 85gm all purpose flour + 15gm cornflour)
  • ½ tsp baking powder

Ingredients C:

  • 4 egg whites
  • 100gm caster sugar
  • ⅛ tsp cream of tartar

Ingredients D:

  • ½ cup cempedak flesh, pureed


  1. Preheat oven to 170 degree C.
  2. In a large mixing bowl, whisk together ingredients A until combined.
  3. Sift together ingredients B, then add into (2) and mix well. Set aside for later use.
  4. In another large mixing bowl, beat egg whites until soft peaks. Add in sugar and cream of tartar and continue to beat until stiff.
  5. Take ¼ of the meringue and mix with (3) until well mixed. Gradually add in remaining meringue, and lastly stir in cempedak puree. Stir until just combined.
  6. Transfer batter into chiffon pan and bake in the preheated oven for 40 minutes.
  7. Invert the cake immediately after taking out from oven, and cool on rack completely before turning out from mould.


家唐銘 said...


Deliah's Deli said...

hr tu cempedak goreng..hr ni cempedak c/c...erm-sedap3x :p~

Shafidah Shamen said...


my husband beli cempedak sebijik besar. Me and husband je kat rumah ni. Kalau buat goreng celup tepung tuu..alamatnye, saya sorang yang makan. So kena pelbagaikan..hehehhe